Egg Roast#Alphabet Challenge

Egg Roast is native to Kerala, a dish which is super delicious , consisting of boiled eggs roasted in a masala gravy. It is commonly consumed as an accompaniment mainly with appam, puttu,  with chapattis or parottas, it is also eaten with steamed rice.

Ingredients
4 Eggs - boiled, peeled
1 Tablespoon Ginger Garlic Paste
2 Green Chilli - slit lengthwise
2 Medium Onions - finely sliced
1 Large Tomato - thinly sliced
1 Teaspoon Red Chilli powder
1 Teaspoon Coriander powder
½ Teaspoon Turmeric powder
½ Teaspoon Kerala Garam Masala
3 Tablespoons Oil
Salt To Taste
¾ Cup Hot Water 
Method
In a small bowl mix all the masala’s together with a little oil & make a paste.
Heat oil in a pan. Add ginger& garlic & green chillies and onion sauté till the onions are translucent and soft. Then add the masala paste sauté till oil starts leaving add the tomato pieces sauté for a minute then water & cover & cook till tomato turns mushy.
When the gravy becomes thick add the boiled eggs & cover it fully with the gravy. Let it cook for a couple of minutes. Switch of the flame. It's ready!! Garnish with fresh coriander leaves.
My Notes
If you want to enjoy this with rice then the gravy consistency should be more so then add ½ cup thick coconut milk, let it just come to a boil. Switch off the flame. Ready to serve!!
Labels: Egg, Main course, Alphabet Challenge, Kerala, Side Dish
Sneha’s Recipe : Egg Roast 
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Soft & Spongy Dosa With Urad Dal Flour#SundayFunday

I wanted to make dosa for breakfast so the previous day I washed the rice, kept it for soaking. Took out the box of urad dal, there was only 1/4 cup of lentils in it. Since I had already soaked the rice, I used urad dal flour which is always ground at home. Voila .... a new recipe came in to being. The dosa's were so soft, spongy and had a natural sweet taste. The color of the dosa were not white like when you grind lentils, it has a light brown color, see pics. Let's see how I made these dosa's!
Ingredients
3 Cups Sona Masuri Rice
1 Cup Urad Dal Flour
½ Cup Poha powder
½ Cup Idli Rawa
1 Teaspoon Fenugreek seeds
½ Teaspoon Heaped Sea Salt
A Pinch Of Baking Soda

Method
Wash and soak the rice with methi seeds for two hours. After two hours drain the water and grind it to fine paste. Then in the same blender as you are grinding the rice little by little add the flour of the urad, poha and blend till it bubbles. Like wise grind all the flour and rice.
Pour this batter in a large vessel/pot add the salt and baking soda mix very well with you hand. Keep this to ferment overnight. This batter will not rise like the normal dosa batter. You will see large bubble and will be slightly risen. In the morning add the idli rawa and give it a very good mix. Keep this aside for minimum 2 hours. After 2 hours heat a non stick pan /dosa pan on medium low flame.
Brush a non stick with oil, pour a ladle full of batter into the center of the pan and spread it by rotating the pan. Do not use the spoon to spread the batter. Place a lid and keep the flame high for a minute. Then reduce the flame to low and let it cook till done and the bottom is light brown. Flip it and cook it for a minute only. Take it on to a serving plate.
Enjoy with Potato Sabzi and Red Coconut Chutney
Labels: Dosa, Gluten free, Vegan, Pancake, South Indian, Sunday Funday, Breakfast, Healthy
For Sunday Funday we sharing Hot Breakfast Recipes.

Gluten Free Besan Cheela/Chickpea Flour Pancake#SundayFunday

I, have made these Gluten Free Besan Cheela/Chickpea Flour Pancake two ways one without cheese and the other with cheese. They both taste good, but, hubby loved the one with cheese. We usually make this for a light dinner with soup or when we have guest for breakfast. This is quick one to make and the best part it that you can add or minus whatever spices or veggies you like a very versatile recipe. You can make this vegan but no adding the yogurt, instead add a pinch of baking soda to get a fully pancake.
Serves 4
Ingredients

2 Cups Besan/Chickpea flour
1 Scallions /Spring Onion- finely chopped.
1 Medium Tomato - finely chopped
•Red Pepper flakes - 1/2 tea spoon.
½ Teaspoon Turmeric powder
¼ Teaspoon Ajwain/Carom Seeds
2 Green Chillies - finely chopped
Butter or Oil as required
Salt to taste
2 Tablespoons Yogurt - optional
2 Tablespoon Finely Chopped Coriander leaves
Grated Cheese - as required

Method
Take a bowl, add chickpea flour, salt, pepper, chopped tomatoes, chopped onions, chopped green chilies, chopped coriander, carom seeds, mix this like a pancake batter. 
Heat a non stick pan with butter, pour the batter like pancake on the heated griddle, cook this both sides. 
Serve hot with sauce or chutney.
For The Cheese Cheela 
Added a little cheese in the batter  
Also spread cheese after flipping and fold. 
Cook till both sides of the fold are golden. 
Enjoy!!
Labels: Gluten free, Besan, Pancake, Scallions, Cheese, Breakfast, Healthy, Sunday Funday, Indian
For Sunday Funday we are sharing Savoury Pancake Recipes 

Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 
Method
Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering
Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

Chocolate Fudge Sauce Star Bread#BreadBakers

Made from homemade chocolate fudge sauce this star bread is simple & super delicious . Layers of fluffy dough separated and twisted so gorgeous and a perfect breakfast bread for Christmas or Easter or any other day you want to enjoy something chocolaty. This bread is super simple to make even though it looks intense. This is a rich dough, it will take a little extra time to rise.
Ingredients
For the Dough

1 Large Egg
57 Grams Butter
150 Ml Milk
3 Tablespoons Sugar
½ Teaspoon Salt
310 Grams All Purpose Flour -
10 Grams Corn flour
1½ Teaspoons Instant Yeast
For The Homemade Chocolate Fudge Sauce
26 Grams Butter - cut into cubes
1½ Tablespoons Light Corn Syrup
90 to 100 Grams Unsweetened Dark Chocolate - chopped
1/3 Cup Brown Sugar
1/3 Cup White Sugar
1 Cup Heavy Cream
A Pinch Salt
1 Teaspoons Vanilla Extract

Method
First Let's Make the Chocolate Fudge Sauc
e
Melt butter over medium heat in a large saucepan and swirl it around in the pan to the coat sides. Add corn syrup and chocolate and stir until chocolate melts. Add sugars, cream, salt and continue to cook over medium flame till the mixture comes to a boil.
Using a candy thermometer, boil gently for 4 minutes, without stirring, until the sauce is thickened and the candy thermometer reaches 220-224º. Remove from heat. Pour sauce into a Pyrex measuring cup. Whisk in vanilla. Cool to room temperature on the counter, then chill till it reaches a spreadable consistency.
For The Dough
Heat the milk and butter till warm, add the sugar stir till it melts. To this add the yeast and egg, cover and keep aside till the yeast froths.
In a large bowl add all the flour and salt, mix it well. Then slowly add the milk mixture and with a dough whisk start kneading the dough adding little milk at a time to make a soft smooth dough. 
Place the dough into a oiled bowl, cover and let is rise till double in volume. Then take the dough and on a lightly floured surface, knead it well. Then roll out dough and cut into four even sized balls. Cover the ball with a wrap, let rest 10-15 minutes.
To Assemble
Divide the dough into 4 equal pieces.
Roll each dough ball out into a thin 10" circle. To get the same diameter circle take a plate and cut each circle accordingly.
Roll out the remaining circles and cover them with a damp cloth as you are working.
Place the first circle on a tray line with parchment paper or silicone mat.
Top with chocolate fudge sauce then layer the other three circles and filling on top.( leaving the top circle bare).
Put a 2 or 3 inch bowl in the center
Then using a pizza cutter or knife, cut the circle stack creating into 4 equal strips
Each strip then cut into another 4 strips.
Like that we should have 16 equal strips that are still connected in the center.
Using both hands pick up two strips and twist them from each other two or three times then press the ends together firmly.
Repeat that until you end up with eight of twisted strips.
Transfer the star bread to a baking tray and cover with plastic wrap and let it rest 15 min. Preheat the oven 190°C.
Brush the star bread with beaten egg and pour a little bit granulated sugar on top.
Bake for about 20-30 min until golden brown.
Remove from the oven and cool for about 10 minutes. Dust with confectioners sugar on top(optional).
So Chocolaty... yum...mmm . Serve warm. Enjoy!!
Labels: Bread Bakers, Chocolate, Fudge Sauce, Christmas Bread, Egg, International Cuisine, Homemade, Sauce
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

BreadBakers

Vegan Moonga Gathi#SundayFunday

This is a traditional Goan, Maharashtra Konkan coastal side, which is soupy and delicious curry, called Moonga Gathi. This is a soupy gravy prepared by cooking sprouted moong in ground coconut . It's normally prepared during festive seasons like Ganesh Chaturthi or some holy ocassions or for a Pooja etc., Since it is complete vegan and also no onion no garlic, gluten free recipe, a perfect vrat recipe. 
Do not skip adding jaggery in this recipe, because renders a beautiful taste to the gravy, it's soupy, but you can mash some to moong beans to make a thick gravy or increase the coconut quantity to enhance the thickness.
Ingredients
1 Big Bowl Sprouted Moong Beans - Whole Mung Beans
2-3 slit green chillies
1 Teaspoon Level Garam masala
1 Teaspoon Level Turmeric powder
1 Teaspoon Jaggery
2 Tablespoon of Cooking oil
1 small marble size ball of tamarind
1 Teaspoon Level Sea Salt or to taste
To Dry Roast
1 Tablespoon Coriander seeds
¼ Teaspoon Whole Black peppercorns
3 Tablespoon Grated Dry Coconut - See My Notes
For The Tadka
1 Tablespoon Oil
1 Teaspoon Mustard seeds
A Pinch of Asafoetida
2 Dry Red Chillies
A Sprig Curry Leaves
Method
Dry roast pepper corns and coriander seeds in a pan on medium heat) until you get a aroma. Remove this into a plate and in the same pan add the dry coconut and lightly toast it, do not brown it. Cool and then grind all the roasted coconut, coriander seeds and peppercorns , along with tamarind, turmeric powder and garam masala in the grinder. Make a smooth paste adding just a tablespoon or two of water.
In a pressure pan heat the oil add the ground paste and wash the blender with water add that too and fry till oil separates. Now add the moong and sauté it lightly by tossing it up and down trying not the break the sprout or 2 minutes on high flame. Now add the slit green chillies, salt and 1½ cup water. Bring it to a rolling boil on high flame, once it comes to a boil, lower the flame and let it simmer for 2 minutes. Cover with lid and on high flame take one whistle. 
Switch off the flame and let the cooker cool down a little. When the steam settles down then open and add the jaggery and mix it well, taste for salt. Again cover the cooker with the lid and take one more whistle on high flame. Switch off the flame and the cooker steam settle completely. Open the cooker, I like the sprouted moong to be whole and not mushy , if you prefer a thick and mushy moong gravy , then take 2 whistles on high flame, or else mash a tablespoon of moong, it will thicken the gravy.
Now let's prepare the tadka
Heat oil in a tadka pan add mustard seeds, when it crackles then add the red chillies and asafoetida and curry leaves. Switch off the flame and pour this over the gravy. Moonga Gathi is ready to serve.
We enjoyed eating it with a spoon and chapatti. This goes well with poee or any crusty bread or bakri or boiled rice, mildly spiced and yummy.
My Notes
If you do not have dry coconut then used desiccated coconut ( toast this lightly) OR ½ Cup freshly grated coconut, do not roast this.

Labels: No Onion No Garlic, Sprouts, Moong Beans, Coconut, Vrat, Goa, Pressure Cooker, Vegan

Sunday Funday

Vegan Main Dishes